Think warm, fluffy, sweet yet nutty but also gluten and dairy-free. Yes, it’s our Mango Cherry Oat Pancakes which was featured in Men’s Health magazine! Last night, I not-so-subtly handed the issue to my husband but it’s nearly 8am and no such luck on this Shrove Tuesday morning.
Whether you are making these pancakes or someone else is making them for you, the two tricks to making perfect pancakes are: 1. Start with a thicker batter and if your first pancake is too dense and not the right consistency, just simply add more milk. It’s much more difficult to adjust your batter the other way around. 2. Play with the heat on your stove. It should be about 3/4 full tilt, but if your pancakes are burning, turn down the heat. Don’t worry if you find that your first few pancakes are wonky. I always do and I certainly don’t mind because I get to snack on the delicious “bad” pancakes while I continue the make the others. Good luck and Enjoy. x Adria
- Flaked oats, 100g, ground
- Desiccated coconut, 25g
- Baking powder, 1 tsp
- Salt, 1/4 tsp
- Very ripe mango, 100g
- Egg, 1
- Coconut or almond milk, 180-200ml
- Cherries, 150g pitted, halved
- Coconut oil, 3-4 tsp
- Coconut yogurt, 2 tbsp (optional)
- Maple Syrup, 125ml
- Blend oats, coconut, baking powder and salt in a food processor until a coarse powder is formed. Blitz separately mango and eggs until smooth. Gently whisk the oats and pureed mangos then slowly add milk until desired consistency (like loose porridge).
- Heat non-stick pan on low and add 1 tsp coconut oil. Swirl around to melt. Add 3 tbsp of batter for each pancake making 2-3 pancakes at a time. Press in pitted halved cherries in pancakes. As soon as bubbles appear, flip pancake and cook until golden.
- Serve in a stack with coconut yogurt, maple syrup and more fresh cherries and mango.